This hearty beef stew is packed with tender chunks of beef, sweet carrots, and fluffy potatoes, all simmered in rich red wine. It’s perfect for cozy dinners!
You can’t go wrong with a bowl of this warm stew. It’s like a hug in a dish! I love serving it with crusty bread to soak up all that delicious sauce. Yum!
Key Ingredients & Substitutions
Beef Chuck: This cut has the right amount of fat, which adds flavor and tenderness. If you’re looking for a leaner option, you could use sirloin or round steak, but they might be less tender.
Red Wine: I recommend using a dry red like Cabernet Sauvignon or Merlot. If you prefer not to use wine, beef broth or grape juice can work in a pinch, though the flavor will differ slightly.
Carrots: Standard orange carrots work nicely, but you could swap them for baby carrots or even parsnips for a different taste. Just keep the sizes in mind for even cooking!
Potatoes: I like using baby potatoes since they maintain their shape well. You can use regular peeled potatoes; just cut them into similar-sized pieces to ensure they cook evenly.
Fresh Thyme: Fresh thyme offers brighter flavor, but dried thyme is a suitable substitute. Just use about one-third the amount if you choose dried.
What’s the Best Way to Brown Meat for Stew?
Getting a good brown crust on your meat is key for adding depth to your stew. Here’s how to do it right:
- Make sure the beef is dry by patting it with paper towels. This helps it sear rather than steam.
- Brown the meat in batches to avoid overcrowding the pan. Crowding will trap moisture and prevent browning.
- Use medium-high heat and don’t move the meat around too much while it cooks. Let it sit for a minute on each side before flipping.
For best results, take your time and allow the beef to develop a deep brown crust, which will enhance the stew’s flavor!
Red Wine Beef Stew with Carrots & Potatoes
Ingredients You’ll Need:
For the Stew:
- 2 lbs (900g) beef chuck, cut into 1.5-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp olive oil or vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1.5 cups dry red wine (such as Cabernet Sauvignon or Merlot)
- 2 tbsp tomato paste
- 4 large carrots, peeled and cut into halves or thirds
- 1.5 lbs (700g) baby potatoes, halved or quartered if large
- 2 tsp dried thyme or 2 tbsp fresh thyme leaves, divided
- 2 bay leaves
Optional for Thickening:
- 2 tbsp all-purpose flour
- 2 tbsp butter
For Garnish:
- Fresh parsley or thyme sprigs, for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time, plus 2-3 hours for cooking. You’ll need time to brown the beef and let the stew simmer gently to develop its rich flavors. It’s perfect for a weekend meal or when you have guests over!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by patting the beef cubes dry with paper towels. This step is crucial because it helps to get that nice, brown crust when you cook the meat. Season the cubes generously with salt and black pepper to enhance the flavor.
2. Brown the Beef:
In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Once hot, add the beef in batches, making sure not to crowd the pan. Cook each batch for about 3-4 minutes per side until nicely browned. Remove the browned beef from the pot and set it aside for later.
3. Sauté Aromatics:
If necessary, add the remaining 1 tablespoon of oil to the same pot. Add the chopped onion and cook for about 5 minutes, stirring occasionally until softened. Stir in the minced garlic and cook for another 30 seconds until it’s fragrant. This step builds the base flavor for your stew!
4. Deglaze with Wine:
Pour the red wine into the pot to deglaze it, scraping up all those tasty browned bits stuck to the bottom. This will take about 5 minutes of simmering to reduce slightly and intensify the flavors.
5. Add Tomato Paste and Broth:
Stir in the tomato paste until well mixed. Next, return the browned beef to the pot and pour in the beef broth. Add half of the thyme and the bay leaves, then bring the mixture to a gentle boil to get everything cooking together!
6. Simmer the Stew:
Lower the heat to a gentle simmer, cover the pot, and let it cook for 1.5 to 2 hours. You want the beef to become tender and absorb all those delicious flavors.
7. Add Vegetables:
After simmering, it’s time to add the carrots and potatoes. Stir them in and continue to simmer the stew, uncovered, for another 30-40 minutes until the vegetables are tender. This is when your kitchen will start smelling amazing!
8. Optional Thickening:
If you prefer a thicker stew, mix the flour and softened butter to create a paste. Stir this into the stew and let it cook for an additional 5-10 minutes until it thickens up nicely.
9. Season and Garnish:
Remove the bay leaves from the pot. Taste the stew and adjust the seasoning with extra salt and pepper if needed. Add in the remaining thyme for freshness, and garnish with parsley or thyme sprigs before serving!
10. Serve!
Ladle the hearty stew into bowls and enjoy it warm, preferably with crusty bread on the side for dipping, or over creamy mashed potatoes for an extra touch of comfort.
This slow-cooked beef stew is perfect for any time of year, bringing warmth and comfort to the dinner table. Enjoy!
Can I Use a Different Type of Meat in This Stew?
Absolutely! While beef chuck is ideal due to its rich flavor and tenderness, you can use lamb, pork shoulder, or even chicken thighs. Just adjust the cooking time accordingly, as different meats have varying tenderness levels.
What Can I Substitute for Red Wine?
If you prefer not to use wine, you can substitute with additional beef broth or a mixture of broth and a splash of red wine vinegar or balsamic vinegar for some acidity. Just remember that the flavor will vary slightly from the original recipe.
How Can I Store Leftover Stew?
Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm it on the stove over medium heat or in the microwave, adding a splash of broth if it’s too thick.
Can I Freeze This Stew?
Yes, this beef stew freezes well! Allow it to cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
